By request, I worked up a peanut butter bean fudge Thursday evening while cooking dinner. I am still working on other flavors. This one came out great and my kids love it. Yay!
I’m using cannellini beans in the light-colored fudges because they are white and rather neutral in flavor. If anyone tries this with navy or another white bean, please let me know how it turns out. I’m just trialing cannellini right now because that’s what I have on hand.
This recipe can be done with any nut butter, not just peanut butter. In the future, I’ll likely use sunnut butter, as that is my kid’s preference.
Hands-on: 15 minutes
Hands-off: 4 hours
1 1/2 cups cooked cannellini beans (I sprout them and then cook until tender)
1 cup peanut butter or other nut butter
1/4 cup sucanat or 2 Tbs honey
2 tsp vanilla
1 1/4 – 1 1/2 cups coconut oil, melted (I recommend expeller-pressed for this recipe to minimize the coconut flavor)
Stevia to taste (or additional sucanat)
In a food processor, combine the beans, peanut butter, sucanat and vanilla and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running, adding enough oil to make a smooth mixture. Scrape down the sides and make sure it’s combined completely. Taste and add stevia as needed to reach your desired sweetness. Add salt, if needed. Pour into an 8×8 pan and chill until firm. Cut into small pieces.
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